MClub

M CLUB DESIGN & OPERATIONS PROGRAMMING GUIDE NORTH AMERICA

April 2022

TABLE OF CONTENTS

CONCEPT & IDENTITY...................................................................01-10

PLANNING.....................................................................................11-13

DESIGN..........................................................................................14-40 DESIGN STANDARDS...........................................................................15-16 SCHEMATIC REQUIREMENTS..............................................................17-29 ADJACENCY CONSIDERATIONS.........................................................30-32 ENVIRONMENTAL REQUIREMENTS....................................................33-40 OPERATIONS.................................................................................41-73 OPERATIONS STANDARDS........................................................................ 42 F&B REQUIREMENTS............................................................................43-53 F&B BEST PRACTICES...........................................................................54-60 HOSTING REQUIREMENTS..................................................................61-64 OPERATING EFFICIENCIES...................................................................65-66 ANNOTATED RENDERINGS & FLOOR PLANS.....................................67-73 UPSELL STRATEGY.........................................................................74-83 UPSELL STRATEGY CUSTOMER JOURNEY...............................................75 MARKETING................................................................................76-79 MEASUREMENT AND TRACKING.........................................................80-83

APPENDIX

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CONCEPT & IDENTITY

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CONCEPT & IDENTITY

THE CONCEPT

THE M CLUB IS A DESTINATION. IT IS A CURATED SPACE DESIGNED TO RECOGNIZE AND REWARD OUR ELITE MEMBERS.

MEMBERS ENJOY 24/7 ACCESS TO A PRIVATE AND EXCLUSIVE S PACE WITH FREE HIGH- SPEED WIFI. THEY CAN PREP FOR THEIR DAY OVER COMPLIMEN TARY BREAKFAST, WORK AND RECHARGE WITH SNACKS THROUGHOUT THE DAY, OR RELAX OVER A DRINK AND HORS D’OEUVRE S IN THE EVENING. ENRICHED DESIGN AND ZONING CREATE A MODERN, SOPHISTIC ATED ATMO SPHERE WITH AN AIR OF RELAXED FORMALITY TH AT FACILI TATES PRODUCTIVITY , INSPIRATION , AND RELAXATION .

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CONCEPT & IDENTITY

THE PREMISE

A critical pillar of the Marriott Hotels® Product Transformation, M Club is an elevated, premium concierge lounge for our most valuable customers and an opportunity to drive significant value to your guests and return to your property. Through design and operations, M Club offer elevated services and amenities that go beyond the standard Concierge Lounge requirements. We gathered input from guests, consumers and early adopters of the M Club concept to inform the winning formula. Our research and analysis revealed a unique opportunity to evolve the business model and experience to achieve the following:

DRIVE RETURN ON INVESTMENT • Gain back keys in high-occupancy markets. • Grow upsell revenue (more space & more desirable space to sell at a higher premium rate). • Drive incremental F&B revenue. • Increase asset value. • Improve operational effectiveness through space adjacencies. DELIVER ON AN ELEVATED EXPERIENCE GUESTS LOVE • Increase guest satisfaction. • Strong appeal to our status-driven target guest. • Drive brand consideration.

Hold the “M Club” moniker with pride and reserve it for only those lounges that have been certified in accordance with the product and operating standards.

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CONCEPT & IDENTITY

KEY BENEFITS OF MCLUB

UPSCALE FOOD & BEVERAGE

EXCLUSIVE, PREMIUM AMENITIES

A PRIVATE ENVIRONMENT TO RELAX, WORK & PLAY

EXECUTIVE -LEVEL SERVICES

TECH- ENABLED CONNECTIVITY

SOPHISTICATED DESIGN

24/7 ACCESS

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CONCEPT & IDENTITY

DEFINING THE M CLUB IDENTITY

IS NOT

SOPHISTICATED and MODERN

Pretentious, trendy or unapproachable

An exclusive space for our MOST VALUABLE CUSTOMERS

A public space that is accessible to everyone

SPACIOUS, BRIGHT and INVITING

Overcrowded

24/7 ACCESS to a FLEXIBLE space with a wide range of special amenities and benefits that our customers rated as most valuable

A singular, prescribed or limited experience

An open door, honor policy with no regard for the +1 guest limitations

A HOSTED door experience

Void of guest interaction, where hosts only bus tables and never approach guests

Guest-facing, pro-active service delivered by AUTHENTIC and ENGAGING hosts A complimentary, ARTISANAL breakfast buffet experience (with Grab & Go option) An UPSCALE evening experience with small bite hors d’oeuvres and premium alcoholic beverages available for purchase

A congested breakfast buffet or feeding frenzy

Free dinner or an unregulated honor bar

A space that TRANSITIONS from morning to day to evening

Static in light, music, service or offerings no matter what time of day

An opportunity to evolve the model to gain OPERATIONAL EFFICIENCIES and increase visibility of this valuable benefit to guests

A hidden benefit that relies on a traditional model

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CONCEPT & IDENTITY

M CLUB IDENTITY

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CONCEPT & IDENTITY

M CLUB STANDARDS SUMMARY DESIGN & OPERATIONS

DESIGN

24/7 ACCESS

F&B OFFERINGS

HOSTING

• Guest-focused service & engagement (i.e., hosted during core times • Hosted door during peak a.m. and p.m. hours to ensure brand standard of Elite + 1 ismet • GM or Executive Team presence (visit) during peak a.m. and p.m. times, weekdays and weekends • Ambiance- Music and lighting adjusted by daypart

• Grab&Go snacks, hot and cold beverages, filtered still and sparkling water station and self-service espresso coffee machine (near entry and separate from buffet) • Technology: Strongest Wi-Fi in the hotel, wireless printing, computer station(s), television(s), convenient power supply

• Breakfast buffet (either in M Club or in adjacent Greatroom/restaurant) • Evening hors d’oeuvres - single portions, high quality • Ability to order dinner from visible menu of hotel outlet (e.g., Greatroom, restaurant, Fresh Bites) • Ability to purchase alcoholic beverages in the evening through at least one of the below methods: £ Service from Greatroom or restaurant £ Self-service (enomatic wine station) £ In-lounge bartender

• Size- The larger of:

(1)10 1/2 square feet SF x number of Elite guests on peak day + 350 SF* (2) 1,400 SF(minimum size) • Lobby-level location • Marriott Modern design aesthetic • Dynamic Entry with on-strategy M Club signage (including key-card entry Iconic Door ) • Variety of seating to accommodate a range of guest experiences • Natural light (borrowed or direct)

OPTIONAL • Outdoor Space

• HostStand • BeerTaps *Formula is subject to change to fit the needs of future-looking Elite volume due to union or exceptional circumstances (e.g., integration) ^Evening beverage program must meet the following requirements: • In-Lounge server must acknowledge the guest within one-minute of their arrival • Beverages, with the exceptions of cocktails, can be and are delivered within three minutes of guest’s order • A second drink order is solicited before the first is less than 1/3 full

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PLANNING

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DESIGN

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DESIGN I DESIGN STANDARDS

MACRO ADJACENCY DIAGRAM

ADJACENCY CONSIDERATIONS LEVERAGE ARRIVAL/RECEPTION ADJACENCY: Visibility of the M Club from the hotel entrance and reception area of the hotel creates a sense of allure and encourages future Lounge guests to strive for that level of loyalty or perhaps upgrade their stay with the purchase of a daily pass. LEVERAGE GREATROOM ADJACENCY: Locating the M Club adjacent to the Greatroom enables the hotel to leverage Greatroom hosts and operations. LEVERAGE RESTAURANT ADJACENCY: Restaurant adjacency provides leveraging opportunities for hosts, back-of-house prep, storage, refuse and breakfast buffet. RECEPTION UPSELL OPPORTUNITY: Leverage upsell opportunities when guests check in at the front desk. Promote and identify M Club during the check-in process. GREATROOM UPSELL OPPORTUNITY: Communicate menus both verbally and visually. When an in-Lounge host is present, he/she should take orders and deliver these F&B items to the guests in the M Club. Effective signage and communication is key to Greatroom upsell success. RESTAURANT UPSELL OPPORTUNITY: Communicate menus both verbally and visually through menus and made available to guests for purchase. When an in-Lounge host is present, he/she should take orders and deliver these F&B items to the guests in the M Club. Effective signage and communication is key to restaurant upsell success.

RECEPTION

GREATROOM

HOTEL ENTRANCE

M CLUB

RESTAURANT STAFF/ EQUIPMENT / KITCHEN

MAIN POINT OF M CLUB ENTRY

VISUAL ADJACENCY

SPATIAL ADJACENCY

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DESIGN SCHEMATIC REQUIREMENTS

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DESIGN I SCHEMATIC REQUIREMENTS

SCHEMATIC CONCEPT KEY EXPERIENCES

The design aims to offer enhanced physical spaces, food and beverage experiences, technology amenities and our signature hosting experience to our most valued guests. These components should work together to provide executive-level service in a supportive and flexible environment. Our guests today seek spaces that allow them to shift seamlessly between work and play. Four core experiences that are essential to the M Club environment: WEL COME: Based on engaging with guests on an emotional level, welcome represents an effortless and dynamic arrival experience that enhances all aspects of the guest interaction, making them feel comfortable and at home in the M Club. Arrival to the lounge should also signify a transition from the public space to an elevated and exclusive part of the hotel where only our most valuable guests and those who have upgraded have access.

FUEL: Many guests use the M Club to prepare themselves for the day. Guests can sit-down for breakfast, easily grab a quick coffee/tea and breakfast item to-go, prepare for the day ahead, and/or use the space for a common meeting space with their colleagues before they transition in to their professional day.

C H I L L : The experience provides opportunities for guests to decompress, relax, and recharge, either individually or in small groups, in an exclusive space away from the masses. It is space where guests can transition from work to play as the moment arises with access to comfortable seating, food & drink, and connectivity. W ORK: A productive and motivating environment where guests can work individually, without being completely alone, with access to light snacks and drinks in a semi-private space that acts as an extension of their room. M Club can also be a creative option for small meetings, impromptu discussions, and blended social business get-togethers.

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DESIGN I SCHEMATIC REQUIREMENTS

OPERATIONAL ZONES

ENTRY & SIGNAGE HOST STAND (OPTIONAL)

ENTRANCE

SNACK DISPL AY SELF- SERVE REFRIGER ATORS BEVERAGE STATION

GRAB & GO STATION

LOUNGE DINING COMMUNAL WORK

SPACE PLANING/ SEAT ING

BREAK FA ST / BUFFE T BAR HORS D’OEUVRES

F&B BUFFET

COMPUTER WIRELE SS PRINTER WORK SEATING

BUSINESS SUPPORT/ L I BRARY

MAIN KITCHEN PREP AREA / STAGING

BACK OF HOUSE / PANTRY

LOUNGE SEATING WATER FEATURE

OUTDOOR SPACE

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DESIGN I SCHEMATIC REQUIREMENTS

ENTRANCE

A benefit of relocating the M Club to the public space is visibility. By positioning this amenity next to the Greatroom, guests are reminded of this exclusive but achievable level of status. The entryway should deliver an elevated arrival experience that recognizes the status of the Lounge guest. The doorway should allow glimpses of visibility and a peek inside, creating a sense of envy and encouraging future guests to strive for that level of loyalty. While providing glimpses inside, the design of the entrance should also provide privacy for current Lounge guests and create a sense of separation. SIGNAGE On-brand strategy signage should provide an elevated arrival experience and clearly direct members to the VISIBILITY Entry should offer a glimpse into the Lounge to create a sense of allure and envy but also maintain a sense of privacy and exclusivity for members. LIGHTING The host station design must be able to stand on its own during non-peak hours when a host is not present. Amplelightingat the entry providesawelcomingarrivalexperience.Consideralightingstrategy to highlight the elevated finishes and signage. FINISHES Consider hard surface flooring at the entry, as well as a special wall finish to call attention to the M Club. M Club. Seeappendix forMonI-NbrIaMnUd eMntry signage details. BETT

BEST

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M CLUB - LINKS

• M CLUB: (helpful links to listed in previous 3 slides)

• M Club MGS LINK • Resources:

• Certification Process • M Club Size Requirement Calculator • Additional resources available on the M Club page

• LOBO/Design Links – M Club Signage

DESIGN I SCHEMATIC REQUIREMENTS

HOST STATION (OPTIONAL)

During peak hours, the host station is moved outside of the M Club and serves as a stand-up home base for hosts welcoming guests. As the host will only use this piece during peak hours, consider its appearance when not in use. It should be designed with durable high-end finishes so that it transforms into a beautiful and functional piece object when not in use. The host station should accommodate electricity for charging stations, access to PMS, lighting and storage.

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DESIGN I SCHEMATIC REQUIREMENTS

M CLUB ICONIC DOOR

The entrance to M Club should set the tone for the experience. Elevated materiality, thoughtfully integrated hardware and unique details should reflect the design aesthetic and attitude of the premium club. The Iconic Door is key-card enabled and the requisite hardware should be integrated into the door design.

NOTE: In cases where the M Club is using an adjacent restaurant breakfast buffet in lieu of setting up breakfast in the lounge, the M Club is required to have a secondary entrance with an automatic sliding door. This is a functional requirement that ensures guests can seamlessly enter and exit the space while carrying breakfast.

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DESIGN I SCHEMATIC REQUIREMENTS

M CLUB SENSE OF ARRIVAL

Architectural feature walls, dramatic focal light fixtures, or statement art derived from elements of the Artistic Hand (Marriott’s signature art concept) should be employed after the guest passes through the Iconic Door into the transitional space between the public realm and the premium M Club. The entry decor should not echo the public space look and feel or feel like an extension of the corridor.

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DESIGN I SCHEMATIC REQUIREMENTS

GRAB & GO STATION

This self-serve 24-hour Grab & Go station should be beautifully appointed with built-in casework to display beverage offerings since it will not be serviced by an attendant at all times. This unit should be smartly designed, maximizing efficiencies of space. The design should accommodate coffee, soda, juice, tea, water and snacks. Key requirements include:

- Self-serve refrigerator - Automated coffee machine/espresso-based drinks - Display area for disposable to-go cups and lids - Integrated trash/recycling stations

- Water station - Display area for glassware - Dedicated area for coffee condiments - Display area for snacks

DISPLAYS Bulk snacks should be presented in curated display containers with an upscale, residential look. Vessels should be both functional and decorative.

FINISH MATERIALS Consider durable countertop and wall finishes to allow for easy maintenance of F&B areas. Finishes should reflect the Marriott Modern aesthetic.

GLASS/ CUP STORA GE Consider integrated millwork shelving for water glasses and coffee cups located adjacent to the water station and espresso coffee machine within guests’ reach.

UNDERCOUNTER STORAGE Provide undercounter cabinet storage to facilitate re-stocking of Grab & Go items. Cabinets must have locking capability.

LIGHTING Focused lighting should highlight self-serve F&B elements. Consider zoned dimmability for the needs of each day part.

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DESIGN I SCHEMATIC REQUIREMENTS

SPACE PLANNING & SEATING

To meet the diverse, individualized needs of our guests, it is important to accommodate a variety of seating options. Our emerging guest demographic seeks less formal, more flexible environments for their shifting work/play lifestyle. The design of the Lounge should reflect this lifestyle with opportunities to create innovative, nontraditional seating arrangements that support the core experiences of “Gather,” “Chill,” and “Collaborate.”

DINING While the goal is to avoid a “sea of tables,” provide some options for standard dining arrangements of tables and chairs.

COMMUNAL This style of seating works for individuals as well as small groups. Power sources should be incorporated into the design of the table to accommodate personal laptops as well as charging stations that the hotel would supply.

INDIVIDU AL Pair chairs with work-height tables to allow the guest to eat and work simultaneously. Power sources should be incorporated into furniture or located nearby for easy charging.

LOUNGE Modular seating arrangements allow guests to relax in an informal environment. Functional tables at various heights accommodate work and food simultaneously. Rugs at lounge seating groupings, soften hard surface flooring. Chandeliers or pendant lights differentiate lounge area.

SEMI-PRIVATE These are good spaces for small groups to collaborate or enjoy a more intimate dining opportunity. To accommodate various business needs, these should include power and dedicated media screens. This area can also accommodate overflow breakfast seating.

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DESIGN I SCHEMATIC REQUIREMENTS

F&B BUFFET All M Clubs will have an Island buffet to handle food and beverage offerings. The overall look and feel should follow a high end residential kitchen concept. The design of the buffet should allow for an open concept with aesthetically appointed display/storage solution for dishes and closed storage for other service elements. In M Clubs without an adjacent Greatroom, the buffet must be large enough to accommodate breakfast service. In M Clubs where guests will utilize the Greatroom buffet, the Lounge buffet can be smaller to provide service for snacks and lighter F&B service throughout the day and evening.

FINISHES Finishes of the F&B station should reflect the Marriott Modern design aesthetic while also considering durability and maintenance.

STORAGE Consider integrated open and closed millwork storage for plates, bowls and glassware on the buffet. This provides easy access for guests during meal periods and for hosts to restock.

RESIDENTIAL CONCEPT Design concept for F&B station should have a high-end residential look and feel.

EQUIP MENT Locate self-serve beverage stations and equipment near the F&B buffet. Consider integrating hot holding and refrigerators below the station counter.

LIGHTING Decorative overhead lighting creates focus on the primary F&B element. Adjustable downlights highlight the bar setup, hors d’oeuvres, or buffet and zoned dimming addresses the lighting needs as the day progresses.

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DESIGN I SCHEMATIC REQUIREMENTS

WORK ZONE

While complimentary high-speed wifi and flexible seating enables guests to work anywhere in the M Club , dedicated areas help support this key experience to a greater degree. Privacy screens, lighting attuned for work, millwork with integrated functionality and thoughtful consideration of power outlet locations and accessibility is crucial to delivering a productive experience.

Also provide: • Wireless printing capabilities • Optional: Web-based computer access for guests. Consider an upon-request modern mobile tablet solution.

MILLWORK Millwork design should be purposeful to allow for equipment and power to be seamlessly integrated into the area. Consider open shelving for books adjacent to the printing station with storage below for equipment and supplies.

PRIVA CY SCREEN Consider sensitivity to guests’ privacy in the location and orientation as well as the form of the work focused area. Lack of privacy will deter and limit usage.

LOG-IN SIGNAGE Wi-Fi and tablet log-in information should be thoughtful and integrated into the design to prevent signage from being unintentionally moved. Appropriate signage at the point of use facilitates guest experience. Consider locally relevant forms and materials for signage, in line with Marriott Modern strategies.

LIGHTING Lighting should provide sufficient light levels appropriate for computer use. Consider location of light fixtures to prevent glare and zoned dimmability for the needs of each day part.

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DESIGN I SCHEMATIC REQUIREMENTS

BACK OF HOUSE/ PANTRY

A pantry is optional for locations where the hotel kitchen and/or restaurant is within 100 feet of the M Club Lounge. If M Club is not within 100 ft, a pantry is required. STORAGE & REPLENISHMENT Consider storage opportunities in the pantry area to provide back-up items for dishware, bulk food items, liquor, and to-go cups and containers. Cabinets should have locking capability. Cabinetry in optional pantry provides convenient replenishment opportunities. Leverage efficiencies through adjacent location of F&B items. SERVICE DISH AREA & TRASH DROP Provide dish drop bins area for dishes, glasses and silverware and trash cans for refuse. This area should be integrated in such a way that the bins can easily be removed and swapped when full. Dish area should be located adjacent to the trash drop. GUEST FACING DISH AREA & TRASH DROPS If M Club is unmanned, a guest use station can be appropriate. It should be considered as part of a flow diagram. They should be integrated into a piece of millwork, not within direct view of dining guests, to provide the appearance of an intentional element.\While integrated and subtle, the trash and dish areas should be placed intuitively for guests to locate when they choose to bus their own items. LOCATION If pantry is needed due to extended distance from Greatroom or restaurant, locate it away from primary member areas. While pantry should be accessible to staff, consider design strategies that will conceal backof- house operations from members’ view. The design should be aesthetically pleasing to maintain an overall elevated experience

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DESIGN I SCHEMATIC REQUIREMENTS

OUTDOOR SPACE (OPTIONAL)

Having a Lounge that extends beyond the interior space of the hotel provides an added amenity to guests.

FLEXIBLE SEATING Ideally, flexible seating arrangements provided to allow guests to enjoy the “Welcome,” “Gather,” “Chill,” and “Collaborate” experiences in the outdoor environment as well as places where guests can feel comfortable sitting individually to work or relax.

SHADING DEVICES To make this environment as functional as possible, consider shading devices.

CONNECTIVITY Provide power so that guests can use digital devices.

SOCIAL ELEMENTS As space allows, create areas with a fire or water element to encourage gatherings.

SERVICE STATION Out spaces should have a supply of items to accommodate guest needs and support menu, silverware, napkins, water glasses, etc.

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DESIGN ADJACENCY CONSIDER ATIONS

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DESIGN I ADJACENCY CONSIDERATIONS

MICRO ADJACENCY DIAGRAM GOOD

ADJACENCY CONSIDERATIONS ENTRY AND GREATROOM ADJACENCY: Locating the M Club adjacent to the Greatroom enables the hotel to leverage Greatroom hosts and operations. HOST & ENTRY ADJACENCY: Person/host and movable host station (PMS) are optional. When included as part of the M Club, host should be located at the entry. ENTRY AND GRAB & GO ADJACENCY: Grab&Go station should be located near the entry to the M Club for easy access by members who simply want to grab coffee or other complimentary beverage and snacks. ENTRY AND BUSINESS SUPPORT ADJACENCY: Locate business support near entry to allow quick access to printers or computer stations. Sensitivity to guests’ privacy should be considered in the location and design of the library/business support. RESTAURANT KITCHEN ADJACENCY OR PANTRY: Leverage adjacent restaurant kitchen for food preparation. If Greatroom is more than 100 feet from M Club, a pantry within the M Club may be required. Strategies to conceal pantry from guest view should be implemented in the design and operations. UPSELL OPPORTUNITIES: See Macro Adjacency Diagram for Reception, Greatroom and Restaurant upsell opportunities.

GREATR OOM

HOST*

PANTRY

ENTR Y

GRAB & GO

RESTAURANT KITCHEN/ BUFFET/ BOH $

LIBRAR Y/ BUSINESS SUPPORT

BUFFET STATION

COMMUNAL SEATING

LOUNGE SEATING

DINING SEATING

LOUNGE FOOTPRINT

VISUAL ADJACENCY

SPATIAL ADJACENCY

OPTIONAL

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DESIGN I ADJACENCY CONSIDERATIONS

MICRO ADJACENCY DIAGRAM BEST

ADJACENCY CONSIDER ATIONS ENTRY AND GREATROOM ADJACENCY: Locating the M Club adjacent to the Greatroom enables the hotel to leverage Greatroom hosts and operations. HOST & ENTRY ADJACENCY: Person/host and movable host station (PMS) are optional. When included as part of the M Club, the host should be located at the entry. ENTRY AND GRAB & GO ADJACENCY: Grab&Go station should be located near the entry to the M Club for easy access by members who simply want to grab coffee or other complimentary beverage and snacks. ENTRY AND BUSINESS SUPPORT ADJACENCY: Locate business support near the entry to allow quick access to printers or computer stations. Sensitivity to guests’ privacy should be considered in the location and design of the library/business support. RESTAURANT KITCHEN ADJACENCY OR PANTRY: Leverage adjacent restaurant kitchen for food preparation. If Greatroom is more than 100 feet from the M Club. A pantry within the M Club may be required. Strategies to conceal pantry from guest view should be implemented in the design and operations. PRIVATE DINING/CONFERENCE ROOM: Accessto a private dining or conference room provides guests with an executive-level amenity. OUTDOOR SPACE: Outdoor seating offers guest another opportunity to “Chill,” “Relax,” and “Gather.” UPSELL OPPORTUNITIES: See Macro Adjacency Diagram for Reception, Greatroom and Restaurant upsell opportunities.

GREATROOM

RESTAURANT KITCHEN/ BUFFET/ BOH

GRAB & GO

DINING SEATING

ENTR Y

HOST*

PANTRY

COMMUNAL SEATING

PRIVATE DINING/ CONF. RM*

BUFFET STATION

LIBRARY/ BUSINESS SUPPORT

LOUNGE SEATING

LOUNGE FOOTPRINT

OUTDOOR SPACE & SEATING*

VISUAL ADJACENCY

SPATIAL ADJACENCY

OPTIONAL

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DESIGN ENVIR ONMEN TAL REQUIREMENT S

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DESIGN I ENVIRONMENTAL REQUIREMENTS

MATERIALITY CONSIDER ATIONS

CONTRAST AND VARIETY Use contrast and variety to create liveliness and interest within the Lounge. Use lighting to create visual drama, especially for the evening setting. Focused lighting and zoned dimmability allow various components to adapt to the needs of the various day parts. HARMONY Create harmony in the space by relating design elements through similar architectural features, thoughtful organization or common scale and form. TEXTURE Use of varied texture throughout the space creates areas of visual interest and emphasis. Consider lighting strategies to highlight textural elements. PATTERN Consider using subtle pattern to create areas of visual interest and focus. Design should follow the Marriott Modern aesthetic. Thoughtful use of architectural elements can be used to emphasize featured areas. VARIED CEILING HEIGHT & FINISHES Varied ceiling heights create unique, individual spaces within the M Club. Consider unique ceiling finishes for areas with lowered ceiling height to further differentiate zones. LOCAL RELEVANC E Consider locally relevant materials in line with the Marriott Modern aesthetic to reinforce the guests’ sense of destination.

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DESIGN I ENVIRONMENTAL REQUIREMENTS

MATERIALS

Juxtaposing sleek, finished materials against raw or natural surfaces creates a provocative tension and hint of edginess to the space.

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DESIGN I ENVIRONMENTAL REQUIREMENTS

FF&E STYLE

Furniture and fixtures play an important role in our hotels. They must be welcoming and invite our guests to come and stay. They should support and enhance the interior architecture—not compete with it.

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DESIGN I ENVIRONMENTAL REQUIREMENTS

STYLING

Accessories present the perfect opportunity to bring in current trends and color so the space feels “of the moment.” These key pieces can be frequently replaced to keep our hotels feeling fresh and relevant.

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DESIGN I ENVIRONMENTAL REQUIREMENTS

LIGHTING - MIXING SOURCES, EFFECTS&EQUIPMENT

SOURCES Well-balanced and enticing lighting solutions use a mix of light sources: “incandescent feel,” fluorescent and LED. Combining different sources offers flexibility when staging the mood from day to night and allows for trade offs that help reduce environmental and operational costs. As incandescent bulbs are phased out, think of ways to “warm-up” the light and mimic incandescent quality. Consider using diffusers, lenses and champagne-tone reflectors. Select dimmable sources for general lighting. EFFECTS Distinctive and sophisticated lighting design engages the senses with a variety of lighting effects. Consider lighting different planes - not just horizontal (tables, floor and ceilings), but also vertical (walls, columns and screens). Create interplay among distinct qualities such as “light pools,” textures, highlights and points of sparkle, to add visual allure to the space. EQUIPMENT Lighting orchestrated to deliver quality and style requires lighting equipment that goes beyond the norm. Think outside the box! When selecting equipment, don’t limit to downlights. Step lights and in-ground uplight fixtures can produce intriguing effects.

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DESIGN I ENVIRONMENTAL REQUIREMENTS

LIGHTING: MORNING - MIDDAY - EVENING

Create distinctive moods by strategically modifying lighting effects with automated dimming controls.

MORNING

MIDDAY

EVENING

LAYERED • Play with dynamic sun and shadow patterns to break up visual monotony. • Decrease contrast. • When daylight enters the space, increase general light to balance light levels.

LAYERED • Play with dynamic sun & shadow patterns to break up visual monotony. • Decrease contrast. Consider lighting levels for work & collaborative tasks. • When daylight enters the space, increase general light to balance light levels. SOPHISTICATED • Highlight shimmer not glimmer. • Turn off features that are not noticeable in daylight. • Contemporary aesthetic and lighting principles should be applied. • Don’t spoil the surprise - reserve unique features like purposeful, transformative lighting accents for the evening. WARM

LAYERED • Add contrast. • Dim light levels gradually through the night. • Turn on decorative fixtures, light candles, and decrease ambient light levels, as the finishing layer that enhances the overall look.. SOPHISTICATED • Treat lighting as the main design ingredient in the night scene. • Use lighting features as focal points. • Choose solutions with a residential flair. • Reveal surfaces that have sparkle and glitter. • Contemporary aesthetic and lighting principles should be applied. • Use transformative, theatrical techniques where appropriate to enhance the night mood. WARM • Create and emphasize natural light where possible. • Use warm lighting with incandescent feel. • Choose subtle colors to evoke nocturnal effects: moonlight (soft blue) and stars (amber). • Use light inspired by indigenous colors at specific locations.

SOPHISTICATED • Highlight shimmer not glimmer. • Turn off features that are not noticeable in daylight.

• Contemporary aesthetic and lighting principles should be applied. • Don’t spoil the surprise - reserve unique features like purposeful, transformative lighting accents for the evening. WARM • Create and emphasize natural light where possible. • Mimic daylight color.

• Create and emphasize natural light where possible. • Consider shading strategies to eliminate glare. • Mimic daylight color.

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DESIGN I ENVIRONMENTAL REQUIREMENTS

ACOUSTIC CONSIDERATIONS

AV/TV & MUSIC STRATEGY CONSIDERATIONS

TECHNOLOGY INTEGRATION

• The M Club should feature the highest bandwidth Wi-Fi within the hotel. Integrated instructions should present log-in information intuitively to guests. • Thoughtful consideration should be used regarding the location and quantity of power outlets to allow guests convenient access to charging. Consider opportunities for integrating power within furniture and millwork at locations visible and within reach. Fifty-percent of seating should have access to power. • The Library/business support should provide wireless printing and an accessible computer station. Provide thoughtful consideration to the integration of equipment and wire management. Airline arrival and departure monitors should be considered at airport locations.

ENTRY ADJACENCY CONSIDER ATIONS

TELEVISIONS • Consider guest control of TV programming. Multiple zones of programming satisfy a variety of guests’ viewing preferences. • Consider the proximity of TVs to seating areas. Locating TVs too far or too close can make viewing difficult or uncomfortable. • Consider size and location of TVs relative to the zone. Larger scale TVs are appropriate for open, communal areas while smaller TVs are more suited for more intimate areas and seating arrangements. Consider locations without TVs to accommodate guests who do not wish to watch. MUSIC PROGRAM • Provide music content, speaker and volume control for the M Club separate from the Greatroom and restaurant to allow a comfortable music level in each space throughout the day. • Consider multiple music zones within the M Club to allow variable volume control between social and personal spaces. • Utilize Marriott’s music program tools to provide on-brand strategy music curation. • Ambiance: Music should be adjusted throughout morning, midday and night, similar to lighting adjustments.

• Consider spaces/corridors and activities taking place adjacent to the M Club entry door. To prevent sound transmission into the M Club, install glass and full-height partitions to isolate noise from outside the MClub. • If the M Club entry is located in a main circulation corridor, consider finish materials with sound-absorbing properties to facilitate conversations between the host and members during peak hours. ACOUSTIC SEPARATION BETWEEN ZONES • Incorporate design elements to provide acoustic separation between experience zones. The volume from televisions should not distract members who are working individually. MATERIALITY AND FINISH SELECTIONS • Consider a mix of materials and finishes to avoid all hard surfaces. Area rugs can be installed in strategic areas of the lounge, as well as upholstered furniture and upholstered wall panels. • Consider varied ceiling heights to create unique spaces within the M Club.

Marriott International Confidential & Proprietary Information

OPERATIONS

Marriott International Confidential & Proprietary Information

OPERATIONS I OPERATIONS STANDARDS

OPERATIONS STANDARDS

M Club certification is dependent on lounges meeting all Activation and Operations and F&Brequirements. • 24/7 access to Grab & Go snacks, non-alcoholic beverages, high-speed Wi-Fi, and business support services. • Clearly presented F&B offerings and hosting: - In the in-room guest directory - Posted in the Lounge • Guest-focused service & engagement (i.e., hosted during core times • Host present at the entry during peak a.m. and p.m. times, weekdays and weekends, to ensure the brand standard of Elite/M Club paying member +1 is met. • GM or Executive Team presence (visit) during peak a.m. & p.m. times, weekdays and weekends. • Technology: - Strongest Wi-Fi in hotel - Wireless printing - Computer station(s) - Convenient power supply near each seating group - Television(s) • Ambience using music and lighting adjusted by day part. • Breakfast buffet offered 7 days/week (either within the M Club or utilizing an adjacent restaurant or Greatroom breakfast buffet). • Grab & Go offerings that transition from breakfast selection during breakfast hours to all-day snacks during day and evening hours. • Self-serve espresso coffee machine in Grab & Go area, in addition to drip coffee at breakfast and peak times. • Filtered still & sparkling water station in Grab & Go area. • Evening F&B experience: - Standard to offer both hot and cold hors d’oeuvres of single portion and high quality - Standard to offer a menu from hotel outlet (A La Carte, Greatroom) - Alcoholic beverages for purchase via at least one of the following: (1) Service from Greatroom bar, if meets the following requirements: - In-Lounge server must acknowledge the guest within one-minute of their arrival - Beverages, with the exception of cocktails, can be & are delivered within 3 minutes of guest’s order - A second drink order is solicited before the first is less than 1/3 full (2)In-Lounge Bartender (3)Use of self-service enomatic wine station (e.g., Napa Tech, Cruvinet, etc.), beer taps*, batch cocktails* *best practice/optional

Marriott International Confidential & Proprietary Information

OPERATIONS F&B REQUIREMENTS

Marriott International Confidential & Proprietary Information

OPERATIONS

I F&B REQUIREMENTS

GRAB & GO MORNING MINIMUM HOURS: 6:30 A.M. TO 9:00 A.M.

BEST

MINIMUM

BETTER

YOGURT Assortment of individual containers • Dannon - minimum of two varieties • Chobani - Greek Yogurt (5.3 oz); minimum of two varieties MILK Individually packaged or open in appropriate serving vessels (i.e., carafes)

YOGURT • Activia Yogurt • Chobani 100 • Individual Yogurt - granola parfait MILK • Soy Milk - local purchase • Almond Milk SEASONAL OPTIONS • Spring: Plums • Summer: Peaches • Fall: Pears • Winter: Easy-peeling citrus

YOGURT • Chobani Flips • Yogurt Toppings “Bar”

• 4-6 dried fruit toppings • 4-6 nuts/other toppings MILK • Local Dairy / Organic Options • Almond Milk

• Skim Milk - local purchase • 2% Milk - local purchase WHOLE FRUIT Minimum of two whole hand fruits Seasonal, fresh, local purchase for all fruit • Bananas • Apples - do not use RedDelicious BAGEL

A minimum of two varieties / fresh daily • Individual Cream Cheese PC - Kraft • IndividualPeanut Butter PC- Smucker’s BLUEBERRY MUFFIN • Delivered fresh daily from local bakery or house-made

Marriott International Confidential & Proprietary Information

OPERATIONS I F&B REQUIREMENTS

GRAB&GO MIDDAY TO EVENING MINIMUM HOURS: 9:00 AM – 5:30 PM

BEST

MINIMUM

BETTER

BULK SNACKS 6 minimum offerings • Nuts • Pretzels - Rold Gold/Frito Lay • Salty/Sweet/Spicy SnackMix/Local Option (minimum of 2 offerings) • Candy (minimum of 2 offerings) COOKIES

BULK SNACKS Upgraded Options: • Roasted almonds • Salted cashews • Dried fruits

BULK SNACKS Upgraded Options: • Beef jerky • Turkey jerky • Cheese sticks • Olives/house-marinated olives/warm olives INDIVIDUAL PORTION CUPS • Popchips INDIVIDUAL PACKS • Two-pack Pepperidge Farms Milano cookies MINI CLIF BARS • Chocolate chip/peanut butter

• Organic cucumbers • Radish/salted butter • Sabrahummus INDIVIDUAL PORTION CUPS

2 varieties (minimum) Fresh and baked daily

• Multigrain chips • Naked pita chips

FRESH VEGE TABLES 3-4 varieties

INDIVIDAL PACKS Assorted Frito Lay chips WHOLE FRUIT • Local farm • Organic options • Assorted dry options

• Carrot / Celery / Cauliflower / Broccoli • Ranch/ Blue Cheese / Vinaigrette Dips WHOLE FRUIT 2 varieties Ensureseasonalfruitisripe,readyto eat,withstickersremoved • Bananas • Apples, do not use RedDelicious • Peaches, seasonal

• Plums, seasonal • Pears, seasonal • Grapes

Marriott International Confidential & Proprietary Information

OPERATIONS I F&B REQUIREMENTS

GRAB & GO AVAILABLE 24/7 BEVERAGES (AND CONDIMENTS )

BEST

MINIMUM

BETTER

ESPRESSO(BASEDOFFERINGS) • Automated espresso machine • “To Go” cups available with lids DRIP COFFEE (Morning/Breakfast Only): • Cup/Starbucks®/Illy® • Premium Roast/Premium Roast Decaf TEA Assorted Flavored Tea: Four minimum - Taylors of Harrogate Lemon wedges available - local purchase • EnglishBreakfast Tea • DecafTea1 MILK

ESPRESSO • Flavor Options • Frappuccino Flavor Offerings TEA • Additional Flavor Options SWEETENER • Stevia/Truvia • Local Honey FILTERED WATER • RoomTemperature option SOFT DRINKS • Mountain Dew line/Kickstart

ESPRESSO/ COFFEE • Individual Iced Coffee Options • illy - Issimo • Starbucks - Frappuccino, double shot, etc. • Cold Brew Coffee SWEETENER • Free Trade Sugar • Agave Syrup FILTERED WATER • Flavor options

• Half & Half fresh - local purchase • Skim Milk fresh - local purchase • 2% Milk fresh - local purchase SWEETENER

• Sugar • Equal FILTERED WATER Chilled, filtered water/sparkling filtered water/hydration station Example: Natural Water System

SOFT DRINKS • Pepsi/Diet Pepsi • Sierra Mist

• SchweppesGinger Ale • MountainDew/Diet MountainDew

Marriott International Confidential & Proprietary Information

OPERATIONS I F&B REQUIREMENTS

LOUNGE BREAKFAST BUFFET BREAKFAST (WHEN NO BREAKFAST BUFFET ADJACENCY) MINIMUM HOURS 6:30 AM – 9:00 AM

BEST

MINIMUM

BETTER

YOGURT Assortment of individual containers • Dannon - a minimum of two varieties • Chobani - Greek Yogurt (5.3 oz.); minimum of two varieties MILK Individually packaged or open in appropriate serving vessels (i.e., carafes), ensure milk offerings are located adjacent to cereals • Skim Milk - local purchase • 2% Milk - local purchase CEREAL Three varieties of cereal in bulk : two sweet and one non-sweet

YOGURT • Activia Yogurt • Chobani 100 • Individual Yogurt - Granola Parfait MILK • Soy Milk - local purchase • Almond Milk

YOGURT • Chobani Flips • Yogurt Toppings “Bar”

• 4-6 dried fruit toppings • 4-6 nuts/other toppings

MILK • Local Dairy / Organic Options • Almond Milk OATMEAL TOPPINGS “BAR”

CEREAL • Kashi • Wellness OATMEAL • Steel Cut Oatmeal

• 4-6 dried fruit toppings • 4-6 nuts/other toppings

• Rice Krispies - Kellogg’s • RaisinBran - Kellogg’s • Corn Flakes - Kellogg’s • Miniature Shredded Wheat - Kellogg’s • Frosted Mini-Wheats - Kellogg’s • Cheerios - General Mills • Honey Nut Cheerios - General Mills OATMEAL (QUAKER) • Brown sugar, raisins, sliced almonds

Marriott International Confidential & Proprietary Information

OPERATIONS I F&B REQUIREMENTS

LOUNGE BREAKFAST BUFFET PROTEIN & CHEESE (WHEN NO BREAKFAST BUFFET ADJACENCY) MINIMUM HOURS: 6:30 AM – 9:00 AM

BEST

MINIMUM

BETTER

EGG PROTEIN

EGG PROTEIN • Hard boiled or deviled option, cage free BREAKFAST MEAT • Ham/salami/prosciutto • Hormel apple-smoked bacon EGG CONDIMENTS • Cholula hot sauces • Local hot sauces, assorted CHEESE

EGG PROTEIN • Breakfast style quiche/strata • Egg/meat/cheese-based tart BREAKFAST MEAT • Hormel pecan-smoked bacon or Nobel Star Ranch Brown Sugar Cob Smoked • Aidells chicken apple sausage • Local specialty sausage EGG CONDIMENTS • Smoked salmon offered cream cheese, minced red onion andcapers • Local dairy/organic options

• Scrambled eggs - Deb El Cage-Free Eggs BREAKFAS T MEAT Select one item: Choose and rotate - local purchase • Bacon- Hormel • Sausage Link Pork - Renaissance Man Sausage Link • Sausage Patty Turkey - Jennie-O • Turkey Canadian Bacon - Jennie-O • Local Protein Item EGG CONDIMENTS • Salsa- Fresh-made pico de gallo or Pace • Hot Sauce - Tabasco and Sriracha • Ketchup - Heinz CHEESE • Shredded Sharp Cheddar Cheese - Great Lakes

• Domestic cheese selection • Artisan cheese selection • Sliced cheese selection

Marriott International Confidential & Proprietary Information

OPERATIONS

I F&B REQUIREMENTS

LOUNGE BREAKFAST BUFFET FRUITS (WHEN NO BREAKFAST BUFFET ADJACENCY) MINIMUM HOURS: 6:30 AM – 9:00 AM

BET TER

MINIMUM

FRESH FRUIT Variety of three sliced fruits and one berry: seasonal, fresh, local purchase for all fruit • Pineapple • Honeydew melon • Cantaloupe

FRESH FRUIT • Local farm • Organic options • Assorted dried options WHOLE FRUIT • Local farm • Organic options • Assorted dried options

• Orange slices • Watermelon • Strawberries • Raspberries • Blueberries WHOLE FRUIT Ensure seasonal fruit is ripe, ready to eat with stickers removed Select two: • Bananas - local purchase • Apples, do not use Red Delicious - local purchase

• Peaches, seasonal - local purchase • Plums, seasonal - local purchase • Pears, seasonal - local purchase • Grapes - local purchase

Marriott International Confidential & Proprietary Information

OPERATIONS I F&B REQUIREMENTS

LOUNGE BREAKFAST BUFFET BAKERY & TOAST (WHEN NO BREAKFAST BUFFET ADJACENCY) MINIMUM HOURS: 6:30 AM – 9:00 AM

BEST

MINIMUM

BETTER

BAKERY • Daily assortment of two fresh muffins Local Purchase/House-made/Maui Foods Scoop & Bake • Croissants, All Butter Vie de France/Bridor/Local Purchase SWEET BREAD/BREAKFAST A minimum of one variety/fresh daily • Example: Iced lemon poppy seed loaf/chocolate marble loaf BAGEL A minimum of two varieties/fresh daily • Individual Cream Cheese PC - Kraft • IndividualPeanut Butter PC- Smucker’s TOAST STATION Variety of three: • English muffin - CH Guenther & Sons Conestoga Extra Crisp English Muffins (24/6 count) • Whole-wheat English Muffin • Raisin bread • Ryebread • White bread

BAKERY • Chocolate/almond croissants • Whole-wheat croissants SWEET BREAD/BREAKFAST • Banana bread • Zucchini Loaf/Wellness BAGEL • Assorted varieties

BAKERY • Baguette • Artisan bread display

Marriott International Confidential & Proprietary Information

OPERATIONS I F&B REQUIREMENTS

LOUNGE BREAKFAST BUFFET BEVERAGES & CONDIMENTS (WHEN NO BREAKFAST BUFFET ADJACENCY) MINIMUM HOURS: 6:30 AM – 9:00 AM

BEST

MINIMUM

BETTER

JUICE Three varieties of juice - orange and two other choices:

CONDIMENTS • Local honey

JUICE • Fresh-squeezed orange juice • Vegetable juicing station CONDIMENTS/TOASTSTATION • Local farm jelly/jam selection/curds • Local specialty

• Orange NFC- Tropicana • Cranberry - Ocean Spray

• Apple - LF/Seneca/Muss/Sun • Grapefruit - local purchase • Tomato - Campbell’s, Sacramento, Hunt’s, Heinz CONDIM ENTS/TOASTSTATION • Butter - Land O’Lakes • Margarine - Land O’Lakes • Cream cheese - Kraft • Light cream cheese - Kraft • Flavored cream cheese, choose one variety - Kraft • Jam and jelly selection - Knott’s Berry Farm

Marriott International Confidential & Proprietary Information

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